Bean stew
Author:
Cooking Together
Servings: 4
Cooking time: 30 min
Thick, hearty and flavorful stew of legumes with mushrooms and vegetables
Ingredients
| white boiled beans 1 kg |
| green beans 250 g |
| green peas 250 g |
| mushrooms 300 g |
| ground dried porcini mushrooms 2 tsp. |
| onion 140 g |
| celery stalk 180 g |
| garlic 6 cloves |
| white canned horseradish 2 tsp. |
| wheat ciabatta 1 piece |
| olive oil 70 ml |
| cilantro 10 g |
| salt, black pepper to taste |
Instructions
Step 1
Slice the mushrooms into random shapes and fry in olive oil until browned.
Step 2
Add the chopped vegetables - celery, 5 garlic cloves and onion. Fry for a couple of minutes, then transfer to a saucepan.
Step 3
Add the boiled beans, string beans, peas, dried mushrooms, salt and black pepper. Fill with boiling water, cover and simmer on low for 10 minutes.
Step 4
Place the ciabatta slices on a baking tray, drizzle with olive oil and place in an oven preheated to 220 degrees for 4 minutes.
Step 5
Squeeze out the garlic clove, add the olive oil, horseradish, chopped coriander, salt and pepper. Butter the croutons and serve with the stew. Enjoy!
